Furan derivatives dynamic in rye bread processing

Abstract

Furan in food was detected at the beginning of the 21 century. The presence of furans was described in many groups of foodstuffs, for example, in processed fruits and vegetables as well as in canned meat products. Published data about furans underwent a remarkable increase after the development of Solid Phase Micro Extraction (SPME) techniques. The use of SPME coupled with Gas Chromatograph and Mass Spectrometer (GC/MS) allowed determining furan as well in headspace and inside the same sample. In 2004 the European Food Safety Authority (EFSA) published a report of furan content in food from EU member states for evaluating its safety in consumer health. The EFSA has no such information on Latvian foodstuffs. The amount of furan derivatives was measured in several tens. They are formed during thermal food production processes such as: baking, frying, roasting, and cooking. These volatile, aromatic compounds endow food products with their characteristic aroma and taste. The aim of this study was to detect furan volatile derivates change in Latvian rye bread crust and crumb during baking. The SPME coupled with GC-MS technique was used for furan derivatives detection in baked rye bread samples. In this study, 5 furan derivatives were formed during baking in the rye bread crumb, and 9 furan derivatives in the rye bread crust. The formation of furan derivatives was a very dynamic process. The amount of 2-Furancarboxaldehyde sharply increased during baking, reaching the maximum at 45minutes of baking, then decreased quickly by the end of baking. The amount of volatile furan derivatives was measured according to IS (Internal Standard – 1,2 -dichlorobenzene) The remaining derived furans retained their formation tendency in bread crumb, though at the end of baking this amount was small in comparison with applied internal standard. Four furan derivatives were detected in the rye bread crust, but not in the bread crumb.